Im not a foodie, and this is not a foodie blog…im also not an amazing cook, but i do like to cook and bake. It’s therapeutic. So, in honor of Kyle,  2 bread recipes:

Faccaca foccacia

This is about the simplest bread you can make, but it is still really good.

  • 4 – 4.5 cups flour
  • .5 cup water (105-115 degrees f)
  • 1 teaspoon active dry yeast
  • 2 teaspoons salt
  • 1 tablespoon olive oil
  • course salt

In a bowl combine .5 cup flower, .5 cup warm water and yeast. Beat until smooth, cover and let stand overnight at room temperature

stir in 1 cup warm water, salt, and herbs or spices (herbs or spices are optional. I like the bread plane or with flavor, basal, oregano, chile powder, or rosemary are a few options). Add remaining flour until dough pulls away from the side of the bowl. Turn onto floured surface. Knead in enough remaining flour until a stiff dough if formed that is smooth and elastic, about 10 min. Place in lightly greased bowl and allow to rise in warm place until double (about an hour).

turn onto well floured counter or baking sheet. Leave the bowl over the dough and let it rest 30 min. During the 30 min heat the oven and bread stone to 475.

After 30 min gently form the dough into a circle (don’t deflate it). Poke .5 in holes every couple inches and spread olive oil over the top of the dough (i really probably use way more the 1TBS), and put course salt on top (i just use some sea salt we have).

Transfer to hot stone and bake until golden brown and hollow sounding (about 15 min) remove and cool a little on a wire rack. serve warm.

Honey-Vanilla Challah

From Books and Baking a great blog you should read!

  • 1/2 tablespoon active dry yeast
  • 4 tablespoons granulated sugar
  • 1 teaspoon salt
  • 4 1/4 to 4 1/2 cups all-purpose flour
  • 1 cup of warm milk (whole is best, low-fat is ok too)
  • 2 eggs + 1 for the glaze
  • 4 tablespoons of olive oil + 1 teaspoon for greasing the bowl and another for the glaze
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon honey

In a large bowl using a whisk combine the yeast, sugar, salt and 1 cup of the flour. Add the warm milk, 2 eggs, 4 tablespoons of olive oil, then the honey and vanilla. (Add the olive oil first, then use the same measuring spoon to add the honey – residual oil on the spoon will make the honey slide right out.) Vigorously mix the ingredients until smooth, scraping the sides of the bowl halfway through, about 3 minutes. Add the remaining flour, 1/2 cup at a time, switching to a wooden spoon when the dough becomes too thick for the whisk. Continue mixing the dough until it is too stiff to stir.

Turn the dough out onto a lightly floured surface and knead until soft and springy, about 4 minutes. If the dough is sticky, dust with flour 1 tablespoon at a time – just enough to prevent it from sticking to the surface. The dough is done when it’s smooth and small air bubbles show under the skin. If you press your thumb into it the impression should bounce back. This is a slightly firm dough, which is exactly what you want for easy braiding later on.

Place the dough in a deep container greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow it to rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.

Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Gently deflate the dough by pressing your fingers into it, then turn it out onto a lightly floured surface.
Divide into 3 equal portions, and roll each portion out into a smooth, thick strip about 20 inches long, with the ends slightly thinner than the middle. Lay these ropes side-by-side, not quite touching.

Beginning in the middle and working towards you, braid the lower half of the three ropes. To braid, alternately move the outside ropes over the one in the center – left over, right over, left over -until you come to the end. Now go to the other side of your working space and braid the other half, this time moving the outside ropes under the center one. Braid tightly – you don’t want any gaps. When you finish braiding each side crimp the tapered ends together, then tuck them under.

Preheat your oven to 350 degrees F and place the braided dough on your baking sheet, cover loosely with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes.

Just before the rising time has finished whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it. Place the dough in the oven and bake for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. Transfer to a baking rack to cool. Allow to cool completely before slicing – or at least wait until it’s warm, not hot – then enjoy!

Ill try to post some more favorite recipes sometime. Do you have any good ones i should try?

One Reply to “Bread”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s